Wednesday, August 10, 2011

Spicy (or not) Black Bean Empanada Casserole

This recipe was supposed to make a bunch of tiny empanada pockets, but I changed it to make it quicker and easier. I thought it was delicious!

1 Pepperidge Farm® Puff Pastry Sheet
1 egg
1 tablespoon water
1 pound ground pork or turkey
1 small red pepper, diced
4 medium green onions, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon crushed red pepper (optional)
1 cup shredded Cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
1 cup sour cream
1 cup guacamole
1.Thaw the pastry sheet at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Stir the egg and water with a fork in a small bowl.
2.Cook the pork in a 12-inch skillet over medium-high heat until the pork is well browned, stirring frequently to break up meat. Add the diced red pepper, green onions and garlic. Cook until tender. Stir the tomato sauce, cumin, chili powder and crushed red pepper into the skillet. Reduce the heat to low and cook for 8 minutes. Remove from the heat. Stir in the cheese, beans and cilantro. Transfer to 9X13 casserole dish.
3.Unfold the pastry sheet on a lightly floured surface. Roll out to a 9X13 rectangle. score pastry lengthwise in half and croswise into four rectangles making eight rectangles (do not cut all the way through. Place pastry sheet over bean mixture and press against sides. Brush with egg mixture.
4.Bake for 20-30 minutes or until golden. Serve with sour cream and guacamole.

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